Creamy Corn Chowder with Bacon and Potatoes

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A comforting, creamy chowder featuring sweet regional corn, crispy bacon, and tender potatoes simmered to velvety perfection. This soup recipe, ready in about 45 minutes, pairs regional fresh corn kernels, bacon strips, chopped, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups regional fresh corn kernels
• 4 bacon strips, chopped
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 large russet potato, peeled and diced into 1/2-inch cubes
• 3 cups chicken broth
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp chopped chives

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot over medium heat, cook 4 chopped bacon strips until crispy, about 6 minutes. Remove bacon and set aside, leaving the rendered fat in the pot.
2. Step 2: Add 2 tbsp unsalted butter to the bacon fat, then sauté 1 diced medium yellow onion and 2 minced garlic cloves for 4-5 minutes until softened and translucent.
3. Step 3: Stir in 1 large diced russet potato, 2 cups regional fresh corn kernels, and 1 tsp fresh thyme leaves. Cook for 2 minutes, stirring.
4. Step 4: Pour in 3 cups chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes until potatoes are tender.
5. Step 5: Using an immersion blender, partially puree the chowder to thicken, leaving some chunks for texture.
6. Step 6: Stir in 1 cup heavy cream, 1 tsp sea salt, and 1/2 tsp black pepper. Heat gently for 5 minutes without boiling.
7. Step 7: Serve topped with the reserved crispy bacon and 2 tbsp chopped chives for a fresh finish.